Broccolini With Lemon Mustard Dressing

‍‍April 9, 2014 - ט ניסן תשעד By Lindsey Bridwell

1 teaspoon minced garlic 2 tablespoons freshly squeezed lemon juice 2 ­teaspoons coarse Dijon mustard (or kosher for Passover equivalent) 6 tablespoons extra-virgin olive oil fine sea salt freshly ground black pepper 2 pounds fresh broccolini, stem ends trimmed kosher or sea salt
In a small bowl, whisk together the garlic, lemon juice and mustard. Whisk in the oil and season with the salt and pepper. Bring a large saucepan of water to a boil and salt generously. Cook the broccolini for 3 to 4 minutes until bright green and just tender — they should still have some crunch. Drain thoroughly. Place broccolini in a shallow serving dish. When ready to serve, drizzle the dressing over them and toss to coat thoroughly. Serve immediately. Makes 8 servings.